Vegan Chunky Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegan chili as a healthier and plant-based alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Vegan Chunky Chili

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 2 medium Carrot
• 2 stalk Celery stalks
• 1 can Canned diced tomatoes
• 2 can Canned kidney beans
• 1 can Canned black beans
• 1 cup Corn kernels
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cup Vegetable broth
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrot, and celery. Cook until vegetables are softened.
2. Add diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin powder, paprika, salt, and black pepper. Stir well.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Remove from heat and let it rest for 10 minutes.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.